BLACK AND WHITE CHEESECAKE

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Black and White Cheesecake image

It seems as if my best friend, Judy, with whom I grew up, has been surfing the net and landed on the Godiva web site, too. I had this cheesecake at her house and we all sat there in quiet silence after an evening of sheer decadence. This was recipe was the last straw! I haven't allowed for chilling and cooling times - it is approximately 24 hours.

Provided by Manami

Categories     Cheesecake

Time 3h

Yield 1 cheesecake, 16 serving(s)

Number Of Ingredients 17

2 1/2 cups chocolate wafer crumbs
1/4 cup granulated sugar
1/2 cup butter, melted
5 (8 ounce) packages cream cheese, softened
1 3/4 cups granulated sugar
2 teaspoons vanilla extract
1/4 cup all-purpose flour
5 large eggs, room temperature
2 large egg yolks, room temperature
1/4 cup half-and-half
5 (1 1/2 ounce) Godiva ivory chocolate bars, chopped
1/4 cup light corn syrup
1 1/2 teaspoons rum or 1 1/2 teaspoons rum extract
1 1/2 teaspoons water
2 tablespoons butter
5 (1 1/2 ounce) Godiva dark chocolate bars, coarsely chopped
chocolate curls (to garnish) (optional)

Steps:

  • MAKE CHOCOLATE CRUST:.
  • Preheat oven to 250°F.
  • Tightly wrap outside of 11" springform pan with heavy-duty aluminum foil.
  • Mix together cookie crumbs and sugar in bowl.
  • Add melted butter and stir until combined.
  • Press mixture evenly into the bottom and sides of prepared pan.
  • MAKE FILLING:.
  • Beat cream cheese in mixing bowl until creamy, using electric mixer at medium speed.
  • Gradually add sugar and beat until blended.
  • Add vanilla and flour, mixing just until combined, at low speed.
  • Add eggs one at a time, beating after each addition.
  • Add yolks and half-and-half, beating until smooth.
  • Stir in chopped solid ivory.
  • Pour mixture into crust and smooth out top.
  • Bake for 2 hours or until firm.
  • Turn off oven and leave cheesecake in oven with door propped open for 1 hour or more.
  • Cool in pan on wire rack for 1 hour.
  • Cover with aluminum foil and refrigerate at least 8 hours or overnight.
  • MAKE CHOCOLATE GLAZE:.
  • Place corn syrup, water, butter in saucepan over medium heat.
  • Cook until butter is melted and mixture comes to a boil.
  • Remove from heat.
  • Add chopped chocolate and rum or rum extract and let stand 30 seconds.
  • Whisk until smooth.
  • Loosen edge of cheesecake with knife.
  • Remove cake from springform pan.
  • Spread chocolate glaze over top of cheesecake.
  • Refrigerate 15 minutes to set glaze.
  • Garnish with chocolate curls, if desired.
  • Cut wedges and serve.

Nutrition Facts : Calories 937.8, Fat 60.6, SaturatedFat 36.1, Cholesterol 200.2, Sodium 445.2, Carbohydrate 89.1, Fiber 1.5, Sugar 73.8, Protein 13.5

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